Jellied pork and beef recipe

Jellied pork and beef recipe

Ingredients

Step-by-step recipe for making pork and beef jellied meat with photo

And the cold one is prepared like this:

Rinse two types of meat well and cut into large pieces.

When the water boils, remove the resulting noise. Turn the heat to low, add whole onions, carrots and cook the broth for 5 hours.

After the allotted time has passed, add salt and spices to the broth and cook for another hour.

Separate the meat from the bone and cut into random pieces.

Peel the garlic and try to chop it as finely as possible.

Video recipe Pork and beef jellied meat

Pork and beef jellied meat

You can also prepare jellied meat from pork and beef according to another recipe. And if you want to get to know him, then don’t rush to leave this page!

So, in order to cook cold according to this recipe, you will need:

Ingredients:
pork – 1 kg;
beef – 1 kg;
salt;
carrots – 3 pieces;
onion – 1 head;
garlic – 3 cloves.

This is how jellied meat is prepared:

Wash meat products thoroughly.

Peel the onions and carrots.

Take out a huge container, pour water into it, put the meat with cooked vegetables.

Place the contents on the fire, add salt, after boiling, turn off the noise and cook the broth for 6 hours.

After the allotted time, remove the meat and cool.

Strain the broth.

If the meat has cooled, cut it into slices and place in bowls.

Cut the carrots boiled in the broth into circles and place them in containers with meat.

Sprinkle the meat and carrots with chopped garlic.

Bon appetit!

Beef and pork jellied meat

Beef and pork jellied meat

Each housewife has her own recipe for making jellied meat. It can be prepared from poultry meat or offal. I suggest making jellied meat from beef and pork . The base of a good jellied meat is a strong, tasty and transparent meat broth, which should certainly solidify when cooled. This time I chose a beef leg to make jellied meat. Beef broth comes out clearer than pork broth. Jellied meat from pork and beef takes a long time to cook, 5-6 hours, but the cooking process is not painful, and in fact does not require your constant role.

Ingredients

Manufacturing stages

Carefully wash all the meat, cut large pieces; if the bones are very large, it is better to chop them. Pour 3 liters of cool water and cook. When the water boils, carefully remove all the foam from the broth, then reduce the heat. When cooking jellied meat, it is important not to allow the broth to boil vigorously so that it does not become cloudy.

Peel the onion and carrots, put them in the broth and cook everything together over low heat under the lid for 5 hours. The meat should be cooked very well and separate from the bones.

Add salt, spices and cook jellied beef and pork for another 1 hour.

Then remove the meat from the broth and let it cool slightly.

Now we need to disassemble the jellied meat. Separate pork and beef from bones, veins and films and cut into arbitrary pieces, smaller or larger, as you like.

Peel the garlic and pass through a press. Place the meat in molds, plates, and containers, add chopped garlic.

Pour the well-strained broth over the meat, cool and put in the refrigerator to harden.

Savory, fragrant and satisfying jellied beef and pork is ready.

Jellied pork legs, knuckles and beef - 5 step-by-step recipes with photos

There are a sufficient number of jellied meat recipes, but every housewife prepares this festive dish in her own way. By using different meats, the taste and mixture of the jelly changes noticeably. The main component that ensures gelling is a large bone - it contains a sufficient amount of gelatin, so you can avoid using a free-flowing consistency. If the jellied meat is cooked using only meat, it is impossible to do without such an ingredient, otherwise the dish will turn out watery and will lose its appearance.

Royal-style jellied meat made from pork knuckle, legs and beef

This dish contains various types of meat: pork and beef. This condition has a positive effect on the taste of the dish. This does not change the manufacturing process; it takes at least a day to prepare a tasty jelly. First, the meat is soaked, it is better to put it in water overnight (that is, in the dark) , then it will cook faster, then cook for at least 6 hours over low heat, so that the gelatin is completely dissolved in the broth.

Number of servings – 10.

Production time – 18 hours.

Ingredients

Manufacturing process

Spicy jellied pork knuckle, legs and beef

The distinctive feature of this production option is that the dish contains two types of meat at once. The dish becomes spicy due to the addition of a huge amount of spices, and the secret of the clear broth lies in the addition of an onion during the cooking process.

Ingredients:

• Pork legs – 2 pcs.
• Pork knuckle – 1 pc.
• Beef (pulp) – 700 gr.
• Bay leaf – 3 pcs.
• Peppercorns – 15 pcs.
• Onions – 1 pc.
• Flavored peppercorns – 15 pcs.

Manufacturing process:

1. The knuckle and pork legs must be soaked in cool water overnight (that is, in the dark) , drain the water in the morning and put the pan on the stove. After 1 hour, add the beef.
2. Create the highest heat and achieve a vigorous boil. Remove all noise.
3. Reduce heat to low.
4. Peel the onions and put them in a saucepan.
5. Bring to a boil again, lower the flame, and continue cooking for 8 hours.
6. After this time, turn off the stove and remove the boiled meat from the pan. Leave to cool.
7. The broth must be strained through 3 layers of gauze and set aside.
8. Remove the meat from the bone and cut into small cubes.
9. Place the meat in separate bowls and pour generously over the broth.
10. Wait for the dish to cool completely at room temperature, and then put it in the refrigerator for 6 hours.

Jellied pork knuckle, legs and beef: ceremonial

The distinctive personality of this manufacturing option is the special decoration of the dish: a special decor is laid out on the bottom of the vessel. As decoration, you can use boiled or canned corn, green peas or chopped carrots.

Ingredients:

• Pork knuckle – 1 pc.
• Pork legs – 4 pcs.
• Beef pulp – 600 gr.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Fresh herbs - a few sprigs.
• Canned corn – 100 gr.
• Green peas – 100 gr.
• Salt - to taste.
• Spices - to taste.

Manufacturing process:

1. All meat components must be soaked in cool, slightly salted water overnight (that is, at night) .
2. In the morning, drain the water and pour fresh water, put the meat on the stove. The water in the pan must be 1 cm higher than the meat; it must be completely covered.
3. Bring the broth to a boil and remove the noise with a slotted spoon, add peeled carrots and onions to the pan.
4. Cook for about 8 hours, checking occasionally for foam and removing it as it arises.
5. An hour before expected readiness, add salt and spices.
6. Boil 1 carrot separately - it is needed for decoration; you need to form it into beautiful stars, flowers, or simply cut it into rings or half rings.
7. Remove the finished meat from the rich broth and cool. Throw away the vegetables - they won't be needed anymore.
8. Cut the meat into small cubes and strain the cooled broth.
9. Place decorations on the bottom of each vessel: chopped herbs, boiled carrots, green peas, corn.
10. Place the meat on top of the listed ingredients and pour the prepared broth over the dish.

Place the dish in the refrigerator for 6-8 hours to harden.

How to cook jellied meat from beef, shanks and pork legs in a slow cooker

Russian cuisine is famous for its abundance of recipes for jellied dishes, but their main highlight is the length and monotony of production. It is necessary to constantly ensure that the contents of the pan are bubbling, but at the same time do not boil out of the pan. As technology progresses, almost all housewives have acquired a kitchen assistant - a multicooker. Cooking in it is a pleasure, and most importantly, it successfully copes with all complex tasks. How to cook delicious jellied meat in a slow cooker is very simple!

Ingredients:

• Pork knuckle – 1 pc.
• Pork legs – 4 pcs.
• Beef pulp – 600 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Salt - to taste.
• Pepper - to taste.

Manufacturing process:

1. Pork legs should be thoroughly washed under hot water and lightly scraped with a sharp knife. Place in a saucepan. Wash the beef pulp and cut the pork knuckle so that it fits into the multicooker bowl.
2. Fill with water and turn on the multicooker for 2 hours.
3. Turn off the mode and skim off any foam that has formed. Place onions and carrots in a pan.
4. Continue cooking for another 4 hours.
5. Remove the bowl and remove the boiled meat from it. Place on a plate and cool. Strain the broth.
6. Place the chopped meat in bowls, place boiled carrot rings on top and pour in the broth.
7. Cool the dish in the refrigerator and wait for 6 hours to harden.

Hearty jellied meat made from pork legs, beef and knuckle

This dish is often classified as a ceremonial dish. A cool snack decorates any New Year's table in the area of ​​the former Soviet Union. This popularity is justified by the fact that the dish is nourishing, tasty and not at all greasy. Children who don't like meat can be given a special jelly; you can get it by pouring a little more water into the pan when cooking the broth.

Ingredients:

• Pork knuckle – 1 pc.
• Pork legs – 4 pcs.
• Beef – 1 kg.
• Purified water – 6 l..
• Garlic – 3 cloves.
• Carrots – 1 pc.
• Onion – 1 pc.
• Bay leaf – 3 pcs.
• Ground dark pepper – 5 pcs.
• Salt - to taste.

Manufacturing process:

1. Pre-soak the meat in cool water for 6 hours. Then add fresh water and place on the stove for 3 hours.
2. After 3 hours, it is necessary to remove the resulting noise from the surface using a slotted spoon.
3. Place garlic cloves, carrots and onions into the pan.
4. Boil for 3 hours, then add spices and salt. The bay leaf should be dipped in the pan for no more than 15 minutes, because it can overpower the taste of the meat with its smell.
5. Remove the meat from the pan, strain the broth, remove the vegetables and discard them.
6. Peel the meat, remove the veins and get rid of excess fat - it is not needed in jellied meat. Cut into small strips and place in serving bowls.
7. Fill the containers with broth and pour the rest into small cups.
8. Place the dish in the refrigerator for 8 hours.

Beef jellied meat

p, blockquote 1,0,1,0,0 –>

Beef jellied meat is a common New Year's dish that has long graced festive tables. Maybe some people know a similar snack under other names: jelly, mazhuzhi, dragli, brawn - all these are varieties of the same production method. The point is to choose the right meat and boil the broth for a long time to the point where, after cooling, the liquid thickens and solidifies. Unlike jellied jellied meat, gelatin is not added to traditional jellied meat - the “shivering” appears only due to natural products. To get the desired effect, pieces of carcass containing gelling substances are certainly placed in the broth - these are pork or beef legs, bones, joints, chicken feet, etc.

p, blockquote 2,0,0,0,0 –>

There is no serious advice regarding the pulp - you can create jellied meat from beef, pork, chicken, turkey, or a combination of them. The only rule is that a portion of meat should not be more than twice the weight of the legs/bones. As a basic recipe, let’s turn to the option where we use beef separated from the bones for the main layer, and for “stickiness” and successful solidification of the broth we add pork legs to the general composition.

p, blockquote 3,1,0,0,0 –>

Ingredients:

p, blockquote 4,0,0,0,0 –>

• beef - large bone with meat (approximately 1500 g);
• pork legs - 2 small or 1 large (1000 g);
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 1-3 cloves;
• bay leaf - 1-2 pcs.;
• allspice - 5-6 peas;
• salt - to taste.

Jellied beef and pork legs - homemade recipe

p, blockquote 5,0,0,1,0 –>

p, blockquote 6,0,0,0,0 –>

1. Soak the meat in cool water for 2-3 hours (you can leave it in the refrigerator overnight (that is, in the dark) ). Before cooking, drain the liquid, process the pork legs as necessary - scrape them with a knife or a hard brush, removing all dirt. Pour fresh, clean water over the meat and bring to a boil. Drain the first broth together with the cloudy foam. We carefully rinse the pan, removing all plaque from the walls.
2. Rinse the meat pieces, return them to a clean container, and fill them with fresh water. You will need approximately 3 liters - the liquid should cover the meat by 3-4 cm. Return the pan to the heat. It’s important not to miss the moment of boiling! As the liquid begins to boil, reduce the heat and collect all the gray-white “flakes” that have formed on the surface. We load the broth with purified additives - onions and carrots. Cook the meat without a lid over low heat - the liquid should boil very gently. It is not allowed to allow active bubbling, otherwise the broth will become cloudy and make the jellied meat completely unattractive.
3. The total cooking time is 4-7 hours, depending on the specific meat. There is a common method to check the “jellyiness” - take a small portion of the cooled broth and carefully rub it between your fingers. You should feel sticky to the touch - in this case, the jellied meat will harden safely. About half an hour before the end of cooking, throw the bay leaf and aromatic pepper into the pan, add salt. Don’t forget that to make jellied meat, the broth must be slightly salted.
4. Remove the meat from the pan. Throw out the onions and carrots. Strain the broth through cheesecloth folded a couple of times, getting rid of small pieces of bones and the rest of the “garbage”.
5. Remove excess fat. Take a paper napkin and place it on the surface of the broth. Holding all 4 edges at once, we quickly lift the paper - along with it, the greasy layer will also be removed. We take a new napkin, repeat the function - and so on a couple of times.
6. Separate the boiled meat from the bones and cut into small pieces. Mix with garlic, chopped very finely or squeezed through a press. Divide the meat mixture into the molds. It is convenient to use silicone containers - you can simply remove the jellied meat from them onto a plate. In this case, the dish comes out beautiful and careful.
7. Fill the meat layer with broth using a ladle. The proportions are arbitrary. Some people prefer a minimum of “quivering”, others, on the contrary, make a plentiful quicksand – a matter of taste. Transfer the molds to the refrigerator for final hardening (it will take at least 4 hours). If the meat was chosen correctly (with a huge number of bones) and the cooking process was not disrupted, the jellied meat will harden safely without the use of gelatin. If a mistake was made here and there and the “gelling” did not work out, do not despair. In this case, you can always use a trick - return the jellied meat to the pan, boil and add instant gelatin, following the instructions on the package. It may not be according to the rules, but the dish will be saved!
8. Serve the finished beef jellied meat accompanied by spicy mustard or horseradish.

p, blockquote 7,0,0,0,1 –>